St. Pat's Pasta and Blazy's Pepperoni Studded Lasagna
3/27/2012 8:00:00 PM
What I made for dinner during my “staycation” is far more tasty and interesting than what I am making tonight for dinner.
Tonight, it’s chicken on top of Asian Salad (bagged... “Fresh Express) and some Top Ramen with garlic, ginger and sesame oil in it.
On Staycation it was “St. Pat’s Pasta” and “Blazy’s Pepperoni Studded Lasagna.”
Let me tell you, that the St. Pat’s Pasta was a GREAT way to use up some leftover corned beef from St. Pat’s Day AND we still had some to spare for sandwiches.
My mom was visiting for my staycation – to help me with some things around the house. For example, the walls had to be painted. The dude who had this house before me, left me with a purple, yellow and red walls. Good Lord. There was a RED WALL in the bedroom. Ketchup red…how do ya sleep with a red wall? In any case…I digress.
So, first she made our St. Patrick’s Day corned beef in my new Crock-Pot. We got a brisket and she threw it in the Crock-Pot with bit pieces of onion, the spice packet and good quality beer (though what we used escapes me at the moment) and then she cooked it for 8 hours on low. It turned out BEAUTIFULLY. Not stringy, not fatty. PERFECT.
My dad stayed back at home cuz he had to work, and I couldn’t help but brag to him about how wonderful the corned beef was. I guess I could have restrained myself so as not to torture him…but I couldn’t help it.
So – the next day, it was St. Pat’s Pasta.
This will be better explained with the recipe:
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1/4 cup carrot , cut in 1/4-inch dice
- 1 cup green cabbage , diced in 1-inch dice
- 1 tablespoon shallot , minced
- 1 teaspoon garlic , minced
- 2 cups corned beef , cooked, shredded (about 3/4 lb.)
- 1 teaspoon black pepper , freshly cracked
- 1 lb linguine
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon prepared horseradish
- 2 cups irish white cheddar cheese, grated or 2 cups extra sharp white cheddar cheese
- 3/4 cup fresh frozen peas , may be used do not use canned
- 1/4 cup parmesan cheese , grated
In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes.
Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain.
Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes.
Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish.
Garnish with the Parmesan and serve immediately with the linguine.
This was a WAY easy recipe…but not a very healthy one (another good reason to cook it when my dad – who just had bypass surgery – was not visiting) What I would do in the future for this is…add more Dijon mustard to the sauce.
What was funny is that I apparently have no concept of portions – so I just LOADED everyone’s plates with the pasta! We had leftovers for like three days.
Next up was my first foray in to cooking for people other than my parents, sometimes for Rob, Splash and my best friend Amanda. I made “Blazy’s Pepperoni Studded Lasagna” for 14 people!
This was an easy recipe…yet I couldn’t find sweet Italian sausage that was not in the casings – AND I had to make a double portion of the stuff! So I had to squeeze the guts out of 20 sausages! This was rather time consuming, but therapeutic at the same time. Sometimes, I guess you cut the sausage down the middle to get the contents out…but I just squeezed ours like toothpaste. It came out of both ends. It made a lovely collection of lumps in the bowl I was using.
You also must cook pepperoni for this recipe. Which tastes very good once it’s IN the meal – but the process is oily…and it kinda smells like a dog.
I put the two uncooked lasagna’s in the fridge to cook when my guests arrived. By the way, did I mention I was hosting my first party – ever?
I have NEVER hosted a party before. Isn’t that funny? I’ve had people over and all…but nothing more than an intimate gathering.
The people at the party really seemed to like the lasagna – and some wanted to check out the recipe in Guy’s book. One couple had Johnny Garlic’s for lunch – and THEN had the lasagna at dinner…so they ended up eating Guy food twice in one day.
So, that’s about all I have for now. I am thinking next up some soup. 1) Because it’s raining 2) because my jaw is bothering me (long story there –some kind of lactic acid build up after a dentists visit) – so I am trying to be on a soft-food diet.
BTW – I meant to make the Goody Girl Championship potatoes. I even bought the potatoes…but the days got away from me – and the dang things grew EYES. I find potato eyes the creepiest things EVER. EVER.